Thank you SO MUCH for giving me this idea. I’ve had udon in my fridge for almost a month, not quite liking the soup noodle texture. I also had kimchi for a week and beef that had to go NOW. I was counting all the meals I’ve had to make to get rid of these and it never hit me I could go back to my Asian roots and just stir fry.

It came out delicious without any seasoning for me. The kimchi had a light sourness and spice to the noodles, which were firm and soft, but not fluffy like in soups. Thanks for the idea!